Bakery Display Tray
A bakery display tray has to do two jobs that pull in opposite directions.
View tray & get pricing →City · Canada
Custom Food Trays in Montreal
Montreal has an exceptionally strong bakery and patisserie tradition, and butter-rich products are among the more demanding things a board tray has to hold. Fat migrates into an untreated surface within about an hour and shows as a translucent stain.
The second consideration, and it is a design one rather than a material one, is language. French-language requirements affect how much panel area a pack needs, and that has to be planned from the start.
- 6
- trays shortlisted for this market
- 1 day
- typical quote turnaround
- Freight
- quoted to your address, not ex-works
- Made to order
- no stock sizes to work around
Quotes delivered to Montreal
Tell us the tray, the quantity and where it is going. Freight is quoted to your address rather than added later.
Plan the panel before the layout
Where a pack needs French and English text, it needs roughly twice the panel area of a single-language equivalent at legible sizes. Trying to fit a second language into a layout designed for one produces small type, cramped spacing and a pack that looks compromised.
The straightforward approach is to design the information panel first, at sizes that will actually be read, and then lay out the rest of the pack around it. We mark the panel area on the dieline; what it has to say is a regulatory question for you to confirm.
Bakery and patisserie specifics
Grease resistance is baseline
Laminated pastry marks untreated board within about an hour, and it is highly visible on a display tray.
Size trays to your bake sheet
A tray matching a division of your sheet turns the morning transfer into a slide rather than a hundred movements.
Inserts for delicate items
Decorated and iced products need positions, or they arrive looking handled even when undamaged.
Winter condensation
Product moving between cold and warm collects moisture. A moisture-resistant face is worth specifying.
Trays we supply to Montreal
Chosen against the requirements described above, not as a general catalogue listing.
Corrugated Pan Liner
A pan liner is the least glamorous item on this site and one of the most immediately useful.
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Kraft Dessert Tray with Dome
A dome over a kraft tray is the standard presentation for a mixed patisserie selection sold from a counter.
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Corrugated Bread Tray
Bread packaging splits into two quite different jobs, and buying the wrong one is a common and expensive mistake.
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Muffin Insert Tray
An insert is the difference between a box of cupcakes and a box of icing.
View tray & get pricing →Supplying Montreal: common questions
How much extra room does bilingual text need?
Roughly twice the panel area of a single-language equivalent at legible sizes. Design the panel first and lay the rest of the pack out around it.
Why do bakery trays mark so quickly?
Butter migrates into untreated board by capillary action, and laminated pastry shows a stain within about an hour. A grease-resistant food-contact face prevents it for very little cost.
What size should a bakery display tray be?
A whole division of your bake sheet, checked against your counter fixture. It removes a handling step from every morning.
Do delicate pastries need an insert?
Anything decorated or glazed does. Without positions they slide together in transit and arrive looking handled, which reads as damage even when nothing is broken.
Does the winter climate affect packaging?
Movement between cold and warm produces condensation, and board stored in an unheated space takes on moisture. Both are worth planning for.
Other countries we supply
Get a quote delivered to Montreal
Send the specification, the quantity and the delivery address. We come back with unit price, tooling if any, freight and a real production date.